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I do pulled pork at least 4 times a year on my Traeger. Each time 30-40 lbs. Pulled then put in family size freezer bags in freezer, usually get about 18 family meals. Pull it when internally it reaches 190 degrees. Room temperature before you put it on is always a good idea. Traeger set at 225 degrees. Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good. Three most important items above.What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes. Covered with foil and juices added to keep it from drying out over those 30 minutes. Most important to bring to 190 degrees or pork won't pull (shred)http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg
Quote from: dscubame on August 08, 2014, 03:57:52 PMI do pulled pork at least 4 times a year on my Traeger. Each time 30-40 lbs. Pulled then put in family size freezer bags in freezer, usually get about 18 family meals. Pull it when internally it reaches 190 degrees. Room temperature before you put it on is always a good idea. Traeger set at 225 degrees. Use the Traeger recipe for the basic advice, follow it even roughly and you will be all good. Three most important items above.What I found works real well is after I shred the pork I throw it back in on the smoke setting for 30 minutes. Covered with foil and juices added to keep it from drying out over those 30 minutes. Most important to bring to 190 degrees or pork won't pull (shred)http://www.traegergrills.com/teamtraeger/post/2013/08/17/Quick-and-Easy-Traeger-Tips-Pulled-Pork.aspx#.U-VVlCvn_bg2 10lb chunks at 225 for how long to reach 190?
no michael dont inject it, do an apple cider vinegar spray on the outside, helps the bark alot. bit not required or needed. just rub it down, toss them in fat cap on top and run them at 225 at 1.5 hrs per pound til you hit 190 internally , then pull it and wrap in in foil flip it over and let them rest for 45 minutes, then eat
What is this "stall" that I hear mentioned? Is that just what it sounds like? It gets up to a certain temp and then stays their for a while before rising more? Never done this before, but I'm thinking of trying it after seeing all the delicious looking pics on here.
It freezes pretty well too.
Well I ended up smoking it for 14 hrs at 225. It seriously took that long to reach internal temp of 190. I pulled it wrapped in foil and let rest for 1 hour. Then pulled it apart, it was awesome! So juicy and tender I had lots of compliments. I ended up injecting it with an apple juice, apple cider vinegar, brown sugar, and traeger pork/poultry rub. Then after 3 hrs sprayed it with the leftover juice every hour.
Those burnt ends sound delicious!